Friday, March 18, 2011

Easy Omelettes (or, if you prefer, Omelets) Tutorial Video

Greetings to new subscribers Marie, Bonnie and Keetha!

Before I go any further, let me say this: despite anything Microsoft Word may say to the contrary, “omelette” is a perfectly acceptable alternate spelling of omelet. Now that I’ve got that off my chest, let’s get to this week’s post.

One of my favorite foods to cook is an omelette. I like eggs anyway, but there’s so much to love about the omelette process: the folding of the cooked eggs, the selection of filling and, of course, the sheer athleticism of the all-important flip. (I’m 51 years old. At my age, flipping an egg is athleticism, ok?)

Making omelettes is not difficult, but it’s one of those things that is easier to learn if someone demonstrates and explains it than if it’s just described in writing. And so, this week, an Easy Omelettes Tutorial Video joins the previous tutorial videos on making homemade ravioli and blind-baking a pastry shell.

In the video, you’ll see how to make two styles of omelettes: a simple single fold, and a tri-fold. (You’ll also see how to wrist-flip the eggs, as well as how to do an easy “cheater’s flip” that’s as close to foolproof as you can get.) For demonstration purposes, I used a simple filling of green peppers, shallots, garlic and mushrooms, since I wanted the focus of the video to be on the handling of the eggs and not on a particular filling. Needless to say, feel free to use any filling you like, and don’t be afraid to be creative! (Even leftovers sometimes make a great omelette filling.) In the video, before sautĂ©ing the filling ingredients, I set a small amount of each aside and used them to top the finished omelette. Having the cooked vegetables inside, and the same (uncooked) vegetables on top, is a good way to create an interesting texture/flavor combination.

And don’t forget the cheese!

The total video length is about 12:19. Happy Omelette making!

See you next week! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)


  1. Your video is really great. This is my first visit to your blog and I've spent some time browsing through your earlier entries. I really like the food and recipes you feature here. I'll definitely be back. I hope you have a great day. Blessings...Mary

  2. Thank you so very much, Mary! I appreciate your kind comments, especially since I am just back from your blog and found it wonderful. I am looking forward to seeing you here again!

  3. Aaaah, low and slow then flip when the time is right. So that's the secret to a perfect omelette. Sounds like the secret to a perfect honeymoon night...but I digress.

  4. Gitana, leaving me without words is not an easy thing to do, but you've succeeded! lol

  5. Great tutorial! I'll have to get the boys to watch and work on their technique.


  6. Thank you, Sandra. I see in your blog your boys doing such great things. I know you can show them even more than I did!

  7. Besides, omelette i s some much Frenchier!

  8. I enjoyed the Video Ben, especially since I hadn't seen you in a while. Still looking good!
    Now I know how to flip eggs too.
    Hugs to Em.

  9. Thanks, Anne! The videos are fun to make and I am really glad you got to see it. (Flipping eggs gets easier with practice, btw, but it still makes you want to high-five someone when you do it.)

  10. Okay, Ben, I've gotta tell you. I'm really lousy at making omelettes (yes, I spell it with two t's, thank you very much). I invariably overcook the eggs and make a mess when it comes to flipping the thing over. Thanks to your tips, I've been omeletting my little heart out and having a delicious blast doing so. Thanks for your great tutorial.

    - Gitana, the Creative Diva

  11. Thank you for starting my day with a big smile, Gitana. It warms my cooking heart to know this worked out so well for you. :-)